Ingredients

• 2 tablespoons butter
• 1 large shallot, finely chopped
• 1 (750-ml) bottle Champagne
• 1 tablespoon freshly chopped parsley leaves, plus more for garnish
• 2 teaspoons lemon juice
• 1 1/2 pounds chicken breasts, boneless, skinless, rinsed and patted dry
• 1/2 cup heavy cream
• 1 tablespoon white sauce mix (recommended: Knorr)
• Grape Salad, recipe follows
• 1 cup coarsely chopped red seedless grapes
• 1 tablespoon freshly chopped parsley leaves
• 1 tablespoon red wine vinegar
• 1 tablespoon extra-virgin olive oil
• 2 scallions, sliced
• Salt and freshly ground black pepper

Instructions

1. In a large straight sided frying pan melt butter over medium-high heat. Add shallots and saute until soft, about 2 minutes.
2. Add Champagne, parsley and lemon juice to pan. Bring to a boil then reduce heat to a simmer.
3. Slide chicken into Champagne mixture and poach 15 minutes, turning once. (Use an instant-read thermometer to be sure the internal temperature is 165 degrees F.) Remove chicken with a slotted spoon to a plate; set aside.
4. Ladle 1/2 cup of poaching liquid into a small pot over medium heat. Add cream and bring to just under a boil. Reduce heat and simmer. Whisk in white sauce mix. Simmer 1 minute, stirring constantly.
5. To serve chicken, spoon sauce over top and garnish with parsley and grape salad.
6. Combine all ingredients in medium bowl; mix well. Season, to taste, with salt and pepper Use as garnish for poached chicken.